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About this Recipe

Juicy, tangy and spicy fall off the bone tender ribs are a great twist to any Holiday meal without the fuss!Cranberry and sausage stuffing add a great side to this Holiday or Brunch meal.

Ingredients

1 Pkg

Maple Leaf Prime Side or Back pork rib pkg

1/4 cup

Apple Cider vinegar

2 cups

BBQ sauce

1

red birds eye pepper or to your taste

1 tsp

each garlic powder and black pepper

3

sausages casings removed

1

carrot peeled and diced

1

rib of celery washed and diced

1

small onion peeled and diced finely

2

tbsp. EVOO

6 cup

cubed old bread preferably 3 days old

2 cups

chicken broth

1/4 cup

cranberries

1/4 cup

fresh Italian parsley chopped

Directions

Mix vinegar and 1 1/2 cups BBQ sauce with seasonings. Spread over ribs. Bake, covered in a preheated 350F for 1 hr. Uncover, baste every 15 min with remaining sauce for another 30-60min or until meat is fork tender.Stuffing:Cook onions, carrots and celery in oil until slightly softened.Add Sausage meat, stirring to bread meat apart.Cook for 6-8 min. Cool to room temp.Place sausage and bread into a casserole dish. Toss together with the broth.Bake covered for 30min, while the ribs are cooking at the same time.

Notes

*If you do not have old bread, cube a hard crusty bread and bake in the oven 15 min. while the oven is preheating to dry the bread**If you are using back ribs, peel the membrane off from the back of the ribs.*